Vegetarian. Serves 4. Prep: 10 to 15 mins. Cooking: up to 40 mins.
Ingredients
| 4 | red peppers |
| 290 g jar | antipasti marinated mushrooms |
| 50 g | couscous |
| 100 ml | hot vegetable stock |
| 250 g | haloumi, cubed (or feta or mozzarella) |
| 2 tbsp | chopped fresh parsley |
| mixed salad and garlic bread, to serve |
Technique
Prepare the peppers: Preheat the oven to 180℃. Halve the peppers through the stalks and cut out the seeds (leaving the stalks in place). Put the peppers, in one layer, on a baking sheet. Drizzle a spoonful of the oil, from the jar of mushrooms, over the peppers and sprinkle with salt and pepper. Bake in the oven for 20 to 25 minutes. Meanwhile...
Make up the stuffing: Tip the couscous into a bowl, pour in the hot stock and leave to soak for 5 minutes. Fluff up with a fork and stir in the drained mushrooms, helium and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden.
Serve warm with the mixed salad and garlic bread.